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Xin Sheng Restaurant

粤菜 · ⭐ 3.5

Near No. 16, Taining East Road (near Bijiang Minle Park)

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Osmanthus Stir-fried Scallop

  A Cantonese dish featuring fresh scallops stir-fried with osmanthus flowers, offering a delicate balance of savory and floral notes.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Pan-fried and Baked Eel

  A Cantonese dish featuring fresh eel marinated, pan-fried, and then baked to perfection—deliciously tender with a rich savory flavor.
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  Stewed Goose

  A traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
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  Crispy BBQ Pork

  Crispy BBQ Pork is made by marinating pork belly, drying it, then roasting until the skin becomes crispy while the meat stays tender and flavorful.
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  Scallion Oil Chicken

  Scallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
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  Clam and lettuce wraps

  Fresh clams are wrapped in lettuce leaves, seasoned and filled into clean leaves to form small lettuce包. Simple preparation highlights the natural flavor of ingredients.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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